Cinnamon Buns
12 servings
120 minutes
A cinnamon bun recipe for those who are just starting to work with dough or are tired of complicated confectionery designs. First, take your time - let the dough rise so that the buns become fluffy and airy. Second, do not skimp on butter : then the dough will remain moist, and the buns will be fragrant and tender.
1
Prepare all the ingredients.
2
Mix warm milk, sugar, and yeast, and let it sit for 5-10 minutes until bubbles appear on the surface.
- Milk: 250 ml
- Sugar: 30 g
- Dry yeast: 9 g
3
Add 45 grams of softened butter, a teaspoon of salt, and an egg, and beat with a mixer until smooth.
- Butter: 165 g
- Salt: 1 teaspoon
- Chicken egg: 1 piece
4
Then add the sifted flour, changing the attachment to a hook. Knead a uniform dough that should be sticky but easily come away from the sides of the bowl. Add a little flour if necessary.
- Wheat flour: 380 g
5
Transfer the dough to a clean greased bowl, cover with plastic wrap, and place in a warm spot for an hour.
6
Knead the risen dough and roll it out into a large rectangle about 30 by 40 cm.
7
Melt 120 grams of butter, lightly grease the dough with it, sprinkle with a mixture of brown sugar and cinnamon, and drizzle with the remaining butter.
- Butter: 165 g
- Brown sugar: 200 g
- Cinnamon: 2 tablespoons
8
Roll the dough into a long log. Cut it into 12 equal cylinders about 2.5 cm high.
9
Place the rolls on a baking tray, cover with a towel, and let rise for 30-45 minutes.
10
Preheat the oven to 170 degrees, place the buns inside for 15 minutes until they acquire a brownish hue.
11
Cinnamon rolls can be served hot or cold.